This recipe for Belgian Protein Waffles might be the last waffle recipe I ever make. Nah, just kidding, I can’t stop trying new recipes! 😉 In all seriousness, these waffles are really amazing, so if nothing else ever trumped them, my taste buds would still be happy.
These protein waffles are made with quality, clean-eating protein (no protein powders here) and turn out super tasty.
You can also easily make them gluten-free by using gluten-free oats. This recipe is similar to the recipe for my Mom’s Cottage Cheese Pancakes that I posted a couple of years ago. They have been a long-standing family tradition. If you’re more in the pancake mood, here’s a recipe round-up with some of my favorites. The important thing to remember when making these protein waffles, is to cook them until they are slightly crispy on the outside and soft on the inside. Our waffle maker does a great job, but we turn the setting all the way up to get them properly done. Serve them up with fresh berries, Kerrygold butter and a sprinkling of Swerve (zero calorie) powdered sugar and you have a balanced, nutritious breakfast to fuel your day. Healthy waffle perfection. 🙂
- 1 cup 2% cottage cheese
- 1 cup whole oats
- 2 whole eggs
- ⅓ cup egg whites (use real eggs)
- 1 tbsp canned coconut milk (full fat)
- 1 tsp vanilla extract
- ½ tsp cinnamon
- 1 tsp agave nectar or real maple syrup *optional
- Place all ingredients into a blender (I use my Blendtec), except egg whites and blend until smooth. Beat egg whites in a stand mixer until stiff peaks start to form. Gently fold egg whites into blended mixture until just combined. Preheat waffle iron. Let batter sit for 5-10 minutes, then pour about a cup of batter into a greased waffle iron and cook until set. I used a belgium waffle maker for this recipe, but a regular waffle iron will work fine, too. Just adjust the amount of the batter to the size of your waffle iron plates.